I probably look at a dozen of recipes a day, sometimes more, but every once in a while, something reminds me of a dish I’ve already made. Then that recipe gets in my head and I can’t rest until I make it again. PASTA WITH PUMPKIN AND SAUSAGE is one of my favorite recipes of all time. It ran in 2002, just a few months after I started writing Loaves & Dishes. I’ve been looking at recipes for pumpkin and squash for a week now, but I just keep coming back to this one. It’s time to get it out of my system — and into yours.PASTA WITH PUMPKIN AND SAUSAGE 2 tablespoons olive oil 1 pound hot Italian turkey sausage, casing removed 1 cup chopped onion 10 cloves garlic, thickly sliced 3 tablespoons chopped fresh sage 11/4 cups white wine 11/4 cups canned pumpkin puree 2 cups fat-free, low-sodium chicken stock 1/4 teaspoon cinnamon (optional) 1 tablespoon salt 1 pound penne, penne rigate, rigatoni or tortiglioni 6 tablespoons freshly grated Parmesan cheese, optional1. In a large, deep sauté pan, heat 1 tablespoon of the olive oil. Add the sausage and cook until brown, about 3 minutes. While it browns, break it up into bite-sized pieces with the back of a wooden spoon. Turn off heat and remove the sausage to a bowl with a slotted spoon. Move to a plate covered with paper towels to drain.2. Keep 1 tablespoon of the oil left in the pan, and discard the rest. Add the remaining 2 tablespoons olive oil, and heat well. Add the onion, garlic and sage, and cook 10 minutes, stirring well, until the onion and garlic start to brown. Add the sausage and cook 2 minutes, stirring well. Deglaze the pan with the wine and cook 8 minutes, stirring well to dislodge any browned bits from the bottom of the pan.3. Add the pumpkin purée and cook 2 minutes, stirring well. Add the stock, bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Add cinnamon if desired, and salt and pepper to taste in last 5 minutes.4. While the sauce is simmering, bring a large pot of water, with 1 tablespoon of salt added, to a boil over high heat. Add the pasta and cook to al dente. Drain well in a colander and pour into the sauce and cook over medium heat for 3 minutes, stirring constantly. Remove from heat, add the Parmesan, if desired, and serve. Makes 8 2-cup servings — adapted from Nick Stellino’s Family Kitchen, www.nickstellino.com Per 2-cup serving, including pasta : 395 calories, 10 grams fat, 4 grams fiber